Sunday, January 13, 2013

Sweet Substitute

Since my father-in-law was in the hospital and had so many surgery complications, I have been thinking more and more about being healthy. My husband and I have tried to live a healthy life but sometimes life seems to get in the way. Since I'm in charge of cooking dinner, for the most part, I've been making healthier choices and watching portions/measurements more. That one little thing has seemed to make me a bit more conscious of the things I eat throughout the day.

The hardest part is that we both have a sweet tooth. So, for today's baked good, I was inspired by a cookbook from Diabetic Living. My father-in-law happens to be diabetic and I wanted to create a baked good that we could all have. The good thing about these brownies is that no one would ever know how low in fat and calories they are!

Peanut Butter Swirl Chocolate Brownies
Oven 350

Nonstick cooking spray
1/4 cup butter
3/4 cup granulated sugar or sugar substitute blend
1/3 cup cold water
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
1/4 cup canola oil
1 teaspoon vanilla
1 1/4 cups all-purpose flour or 3/4 cup whole wheat flour and 1/2 cup all purpose flour
1 teaspoon baking powder
1/4 cup creamy peanut butter
1/2 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate pieces
Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick spray. Set aside.                  
In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and the water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point.)

Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder. Stir into the plain batter; stir in chocolate pieces. Pour chocolate batter into prepared pan.
Drop peanut butter batter in small mounds over chocolate batter in pan.

Using a thin metal spatula, swirl batters together. Bake for 20 to 25 minutes* or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into 20 bars. (151 calories per bar, 8 grams of fat per bar*)

* If using sugar substitute: decrease baking time to 15-18 minutes, 140 calories per bar, 2 grams of fat per bar.

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